Sabrina
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Smoked Salmon Crispbreads

with spiced citrus cream cheese (makes 20)

Ingredients

  • 100g smoked salmon

  • 20 small round crispbreads (or blinis)

For the spiced citrus cream cheese

  • 250g cream cheese

  • 1 small packet (about 30g) of dill, finely chopped

  • 2 teaspoons sumac, plus extra to garnish

  • finely grated zest of 1 unwaxed lemon

  • finely grated zest of 1 unwaxed orange

  • 1 long banana shallot, very finely diced

  • sea salt flakes and freshly ground black pepper

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Method

Mix the cream cheese, dill (reserving some for garnish), sumac, citrus zests and shallot in a bowl and season generously with salt and pepper. Blend the mixture until evenly combined.

Divide the salmon into 20 portions. Lay out the crispbreads (or blinis) on a clean work surface and divide the cream cheese mixture between them. Arrange each piece of salmon over the cream cheese and garnish each with a little fleck of dill and a tiny sprinkle of sumac.